Neiman Marcus Chicken
Neiman Marcus Chicken
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 1 1/2 pounds total, pounded to 1/2-inch thickness
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For the Creamy Mushroom Sauce
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine, such as Chardonnay or Pinot Grigio
- 1 cup chicken broth
- 4 ounces cream cheese, softened, cut into cubes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the Chicken: Pat chicken breasts dry with paper towels. Place each chicken breast between two sheets of plastic wrap and, using a meat mallet or rolling pin, pound to an even 1/2-inch thickness. Season both sides of the chicken with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 5 min
- 2
Sear the Chicken: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken breasts and sear for 3 to 4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
⏱️ 8 min
- 3
Sauté Mushrooms and Aromatics: Reduce the heat to medium. Add 2 tablespoons butter to the same skillet. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are softened and browned, about 5 to 7 minutes. Add the finely minced shallot and cook for 2 minutes until fragrant. Stir in the minced garlic and cook for another 1 minute until aromatic.
⏱️ 10 min
- 4
Deglaze the Pan: Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook until the wine has reduced by about half, which should take approximately 3 to 4 minutes.
⏱️ 4 min
- 5
Build the Sauce: Stir in 1 cup chicken broth, 4 ounces cubed softened cream cheese, and 1/2 cup heavy cream. Whisk continuously until the cream cheese is fully melted and the sauce is smooth. Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, or until it has slightly thickened.
⏱️ 8 min
- 6
Finish Sauce and Combine: Remove the skillet from the heat. Stir in 1/2 cup freshly grated Parmesan cheese until it is melted and the sauce is smooth. Return the seared chicken breasts to the skillet, nestling them into the creamy mushroom sauce. Spoon some of the sauce over the chicken.
⏱️ 3 min
- 7
Serve: Garnish generously with 2 tablespoons chopped fresh parsley. Serve immediately with your favorite side dishes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Neiman Marcus Chicken
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 1 1/2 pounds total, pounded to 1/2-inch thickness
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For the Creamy Mushroom Sauce
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine, such as Chardonnay or Pinot Grigio
- 1 cup chicken broth
- 4 ounces cream cheese, softened, cut into cubes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the Chicken: Pat chicken breasts dry with paper towels. Place each chicken breast between two sheets of plastic wrap and, using a meat mallet or rolling pin, pound to an even 1/2-inch thickness. Season both sides of the chicken with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 5 min - 2
Sear the Chicken: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken breasts and sear for 3 to 4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
⏱️ 8 min - 3
Sauté Mushrooms and Aromatics: Reduce the heat to medium. Add 2 tablespoons butter to the same skillet. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are softened and browned, about 5 to 7 minutes. Add the finely minced shallot and cook for 2 minutes until fragrant. Stir in the minced garlic and cook for another 1 minute until aromatic.
⏱️ 10 min - 4
Deglaze the Pan: Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook until the wine has reduced by about half, which should take approximately 3 to 4 minutes.
⏱️ 4 min - 5
Build the Sauce: Stir in 1 cup chicken broth, 4 ounces cubed softened cream cheese, and 1/2 cup heavy cream. Whisk continuously until the cream cheese is fully melted and the sauce is smooth. Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, or until it has slightly thickened.
⏱️ 8 min - 6
Finish Sauce and Combine: Remove the skillet from the heat. Stir in 1/2 cup freshly grated Parmesan cheese until it is melted and the sauce is smooth. Return the seared chicken breasts to the skillet, nestling them into the creamy mushroom sauce. Spoon some of the sauce over the chicken.
⏱️ 3 min - 7
Serve: Garnish generously with 2 tablespoons chopped fresh parsley. Serve immediately with your favorite side dishes.
⏱️ 2 min